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Brent Meats World is officially here. First stop: Carnitas Ramirez. 🥩 This wildly popular Mexican spot in NYC serves up “nose-to-tail” cuts of pork — from extra fried belly to skin to uterus — and generously piles them onto tacos. Butcher and restaurateur Brent Young, tried their gorditas, which are made from a corn masa ball that’s mixed with pork meat, pressed, then fried in lard. The crunchy vessel is opened and filled with homemade chicharrón prensado, or pressed pork cracklings, for a savo
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